SFA Short: Henry Vanegas – Carnitas Po-boy

As part of SFA’s 2017 focus on El Sur Latino we explore a series of dishes across the Southeast that reframe ideas of southern food. A favorite dish at El Lupillo in Gulfport, Mississippi, is the carnitas po-boy, a Mexican-style torta prepared on po-boy roll.

SFA Short: Karla Ruiz – Peach Empanadas

Karla Ruiz grew up in Mexico City, Mexico, where she learned to cook with her grandmother and mother. After moving to Nashville in 2000, Karla learned to blend Mexican techniques with Southern American ingredients, like empanadas with Southern peaches.

SFA Short: Eddie Hernandez – Turnip Greens de Arbol

Taqueria Del Sol in Atlanta combines Mexican recipes from chef Eddie Hernandez and Southern cuisine from owner Mike Klank. One example of this combination of backgrounds is Turnip Greens de Arbol, Hernandez’s take on southern greens with Mexican spices.

Meet Chris Shepherd: A Man of Many Tastes

Chris Shepherd of Houston’s Underbelly will be cooking¬†the fall Symposium’s Tabasco luncheon on Saturday.¬†Shepherd describes his food (and the city of Houston) as “New American Creole,” in that it’s an international¬†melange of cultures and foodways. The menu at Underbelly pays homage to the tucked away, strip mall-centered, mom-and-pop restaurants that often go unheralded. There’s also … Continued